All You Need
- 1 package (2-layer size) white cake mix
- 1 tbsp + 2 tsp (25 mL) Club House Pure Lemon Extract, divided
- 1 (250 g) package cream cheese, softened
- 1/4 cup (50 mL) butter, softened
- 2 tbsp (30 mL) sour cream
- 1 (500 g) package icing sugar
- 10 drops Club House Yellow Food Colour
- 18 large marshmallows
- Decorating sugar
- Jelly beans
- Green sprinkles
Prepare cake mix as directed on package, adding 1 tbsp (15 mL) of the lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
For the Frosting, beat cream cheese, butter, sour cream and remaining 2 tsp (10 mL) lemon extract in large bowl until light and fluffy. Gradually beat in icing sugar until smooth. Stir in food colour until evenly tinted. Frost cooled cupcakes.
To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble a daisy, pressing the marshmallows into the frosting. Place jelly beans in the centre of the petals. Garnish with sprinkles.
Chef’s Tip: For Filled Cupcakes: Spoon about 1 cup (250 mL) of the frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Make an indentation in the centre of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Pipe about 1 tsp (5 mL) frosting into each cupcake. Spread top of cupcakes with remaining frosting. Decorate as directed.